TECHNOLOGY AND LIVELIHOOD EDUCATION

COOKERY 9
LESSON 2
Preparing Appetizer
Canapé
At the end of the lesson, you are expected to:

1.Identify the three parts of the canapé.

Introduction
 

2.Prepare canapé using

Mensuration refersthe
to thethree part
process of of
measuring
the computer components and objects to fully
it.
3. Use creativity
understandin
the preparing canapé.
needed requirements and capacity.
The results of measurements taken are the
calculations that are usually considered in building
a computer.
  bite-size open-faced
Canapé
sandwiches consist of tiny
portions of food presented on
the bases of bread, toast, or
pantry easily handled and
eaten
 Three parts of canapé

1. Base

2. Spread

3.Garnish
  holds the spread and garnishes.
1. Base  Crackers and toasts are firmer and give a pleasing
texture and crispness to the canapé.

Suggestions for canapé bases are:

  Placed on top of the base so the garnish sticks to it
2. Spread without falling off.

Three types of Spread

  Any food item or combination of items placed on top of the
3. Garnish spread which usually gives color, design, and texture or
flavor accent to the canapé.

Food items used to decorate canapé

vegetables

seafood
meats

Cheese,hard cooked eggs slices